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REDSTONE • REVIEW
SEPTEMBER 15 / OCTOBER 13, 2021
CORNERSTONE At Long Table Farmstead near Lyons, regenerative farming is practiced with sheep, turkeys, chickens and pigs By Ken Singer Redstone Review LYONS – Taylor Sanders and Ryan Muglia’s Long Table Farm on Apple Valley Road is the culmination of a series of happy coinciSinger dences that run through Arizona, Boulder and Italy. Muglia was working at the Farmette in Lyons and Sanders was working in Boulder when a mutual friend told Sanders that she ought to meet him. She was intrigued but shortly went off to Italy to learn how to be a butcher. While in Italy, she was sitting at a table when Muglia came by and she recognized him from a photo her friend sent her. She told him that she had pictures of him on her phone. He was there to learn how to raise pigs. They dated for the three months they were there. It turned out she went to school with his cousin at the University of Arizona, and they also had a number of other coincidences that wound in and out of their lives. They returned to Boulder and they started working at different places. The Farmette owners, Betsy Burton and Mike Whipp, told them that Matt Rooney, a neighbor on Apple Valley, had another
Taylor Sanders and Ryan Muglia of Long Table Farm on Apple Valley Road. property on Apple Valley that he might rent to the couple. They went to Chile for a few months, emailing Rooney about plans for improving the pasture. They thought it might be perfect to do a regenerative farm of five or six acres. Regenerative farming involves soil health which protects and re-
stores the soil microbes and prevents the degeneration of the soil’s structure. Rooney was enthusiastic about their plans and agreed to rent the land as well as a small house on the property that was in pretty bad shape but was renovated while they were away.
Their farm now has chickens for eggs and meat, as well as sheep and pigs. The couple move an electric fence around every day for the chickens, who roost in an old Airstream trailer. The sheep get moved every day or three, depending on their grazing and the amount of grass that is available, to avoid getting down to bare soil. The rotation of grazing will take a year to rest and rejuvenate. They don’t have access to irrigation so they have to depend on rain. Sanders also works for Quivira, a nonprofit which helps ranchers in the West to prevent overgrazing and encourage regenerative practices. Her primary role is to train young people in that technique. Both also work at the Farmette and the Riverbend wedding venue. In his spare time in the winter, Muglia makes tables with a local carpenter. For much of the year, the couple works from dawn to dusk on their farm and the various side gigs. They are getting married this month and will take a 10-day honeymoon in Italy, relying on a few friends to keep the farm going. Betsy Burton will do the officiating for the wedding. They call themselves “seasonal” farmers. The egg-laying chickens are raised from day-old chicks that come by mail and have a laying span of less than a year. The old chickens are sold as stewing chickens. The meat chickens are a separate breed which are raised in a 10-week “harvest” from June Continue Long Table on Page 13
Lyons locals, working in parks and public works By Kim Mitchell Redstone Review LYONS – This past summer, the seasonal staff at the Town of Lyons expanded for a few months with six local students who joined the Parks and Public Works team when school ended in May. It was a great opportunity both for the town, to be able to employ residents who know Lyons, and for the recent graduates, to work with the town and learn about the public sector. The seasonal staff included Camden Adams, Oran Huff, Lochlan Osborn, Garret Roberts, Sean Stevelinck and Luis Vasquez. They were involved in many facets of the parks, especially with maintenance – including irrigation, field prep, mowing and trimming. If we had a road or power issue, they were always willing to help and lend a hand. Our year-round staff noticed their gracious and energetic style, willingness to pitch in and their overall contributions towards what makes the town tick on a daily basis.
If you or your kids played softball this year on the recently opened Vasquez and Bohn Fields, it was this seasonal staff that helped to prep the fields and chalk the foul lines. We also were lucky to have them keep the dog park in good shape with mowing and trimming, as well as prepping Sandstone Park for the weekly Summer Concert Series. They had a daily view of some of our larger infrastructure projects as well as meeting campers and visitors to our parks. At the end of each day, they were able to see the fruits of their labors and the impact their work had in our community. The town was also lucky to have help in the front office from Kate Mortenson who joined in part time. She also graduated from Lyons Middle/Senior High School this past May. Perhaps this recent work experience in local government encourages them to consider a public sector career where they can make an impact building and improving their future community, whether that be in Lyons or beyond. Either way, it was great to have each of them making an impact in their own backyard. We wish them all
Left to right: Oran Huff, Luis Vasquez, and Sean Stevelinck are three of the six local students who worked for Lyons Parks and Public Works this past summer. the best moving forward. Kim Mitchell is Director of Communications and Community Relations for the Town of Lyons. She has called Lyons home since 2009.
Prickly Pear Tavern opens soon with outdoor dining and music from local musicians By Don Moore Redstone Review LYONS –”We chose the name of our new restaurant as it has a Southwestern theme which goes along with the look of the Moore exterior of the building and the soft, muted colors of the interior,” said Jason Reiff, who along with Shirley Oliver are the two owners of the new Prickly Pear Tavern located at the old Lyons Den location. Reiff has been in the restaurant business most of his life, including being a chef an many restaurants. Both he and Oliver, who also has extensive restaurant experience, are excited about making the Prickly Pear Tavern a special dining experience. The menu will have a variety of options, some of which will be repeated as mainstays, with other new and different items appearing on a regular basis. The restaurant will also carry gluten free and vegetarian choices. Through a connecting door, guests can browse Western Stars Gallery and Studio before and after dining, plus that time between ordering food and when it is served. Adjacent to the building is an outdoor patio for diners with tables and chairs, plus a waterfall and a stage. Reiff said he has spent some time talking with the local neighbors about the music to assure them that they plan to keep the volume under control. Local groups will be featured and there will be a steady mix of sounds that will include both old and new, jazz, bluegrass, folk and mixtures.
Left to right: Prickly Pear Tavern owners Shirley Oliver and Jason Reiff, and Special Events Coordinato Clara Thomas.
“This new venue will have a much different feel and focus when compared to all other restaurants in Lyons,” said Clara Thomas, Special Events Coordinator. “During warm days, we will be hosting a variety of events on the patio, such as family movie night, and a series of presentations from Lyons area residents on varied topics like local history and travel.” When the weather no longer permits, those offerings will be moved to the inside open section adjacent to the dining space. In utilizing both the outdoor and inside areas, Thomas is eager to have locals reach out and offer ideas of their own. She envisions having painting parties, demonstrations, and presentations of all types. Live music from a variety of bands and solos will be a regular feature and the music
will be played in a moderate volume. Thomas says diners will enjoy a fresh, elevated, and engaging experience. Wine, cocktails, mocktails and 18 different choices of craft beer will be offered, but the overall intent is to have a family-oriented restaurant. “While we will serve alcoholic drinks, this is not going to be a bar,” Thomas explained. Continue Prickly Pear on Page 13
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